Instructions: Prepare grits as label directs for 4 servings. When grits are cooked, stir in creamed corn; heat through.

Dice onion. Slice lemon in half; squeeze juice from 1/2; set aside.

Slice remaining half and use for garnish.

In nonstick 10" skillet over med. heat, in hot oil, cook onion until tender. Increase heat to high; add shrimp, lemon-pepper seasoning, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Stir in minced parsley and lemon juice.

Serve shrimp with grits. Garnish with lemon slices.

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